Rhubarb Streusel Muffins

Wednesday, October 21, 2015


Streusel Ingredients:
1/4 cup all-purpose flour
1/4 cup white whole wheat flour
1 tablespoon granulated sugar
3 tablespoons light or dark brown sugar
1/4 teaspoon ground cinnamon
Pinch of nutmeg
Pinch of salt
3 tablespoons unsalted butter, melted

Muffin Ingredients:
1 large egg
1/4 cup light or dark brown sugar
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted and cooled to lukewarm
3/4 cup sour cream
1 cup white whole wheat flour
1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup diced rhubarb, in 1/2-in pieces

Preheat oven to 375 degrees F.  Butter 12 muffin cups.

Streusel:  In a small dish, stir together flours, sugars, spices, and salt.  Cut in butter until crumbly.  Set aside.

Muffins:  Whisk egg in the bottom of a large bowl with both sugars.  Whisk in butter, then sour cream.  In a separate bowl, mix together flours, baking powder and baking soda and stir them into the sour cream mixtue, mixing until just combined and still a bit lumpy.  Fold in rhubarb and 1/3 of the streusel mixture.

Divide batter among prepared muffin cups.  Sprinkle each muffin with remaining streusel, then use a spoon to gently press the crumbs into the batter so that they adhere.  Bake for 15 to 20 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean.  Rest muffins in pan on cooling rack for two minutes, then remove muffins from tin and cool them completely.


Apple Rhubarb Crisp

Wednesday, October 21, 2015

Adapted from:  Animal Vegetable Miracle

Go Back


fennel bulb carrot fronds knots chicken dinner salad bulgar Eggplant lemon grass dill Recipes bulgar wheat tomato corn pie Farmers' Market collins coeur a la creme peppers mushroom walnuts gruyere Squash coeur pudding bruschetta cake Spread cantaloupe kirsch Kale asparagus mushrooms gin jam baby bok choy green beans cream cauliflower carrot tops sesame shiitake fritters bbq prosciutto apples chorizo pecan plum sweet potato Beans chiles chili hazelnuts paste beer watercress scapes yogurt mustard greens carrots strawberry vegetable arugula crisp dijon imam cucumber reggiano beets baguette parmigiano muffins vegetarian rouille buckwheat bok choy Greens Spinach mint heavy whipping cream kalamata compote shitake latkes gorgonzola Red Onion Tomatoes frittata sour cream panzanella lettuce sausage Dressing tortillas cointreau sandwiches tart Bread blue cheese wrap dilly conserve Rice wine vinegar leeks couscous fritter bread pudding eggs barley melon shelling cornmeal Chevre beet greens chili peppers maple syrup beet Side gouda tomato juice Potato pears swiss anchovy cranberry crepes spiced winter squash daisy pine nuts plums butter verde biscuits plum tomatoes rhubarb sunchokes peas almond milk cockaigne stuffing nectarine chimmichurri wheat flour Salsa pecans celeriac spelt bacon Vegan egg creme curry bayeldi coconut milk sour oats chimichurri meatballs blueberry sandwich yellow onion egg noodles absinthe cilantro pineapple currants Apple chocolate walnut oil Poblano Chili celery root Jerusalem artichoke beef Cider casserole cream cheese flank steak radishes bell pepper cheese onions spring turnips gratin tenderloin syrup vinaigrette maple almonds peach chives onion ramps artichoke bloody mary tuscan pasta Swiss Chard remoulade green pepper coriander thai okra honey pumpkin sauce Shitake Mushrooms fennel strawberries kluski strata brown sugar basil fondue olives Tomatillos shrunken heads pepper caesar bean sherry poblano Corn snow peas scallions autumn hickory slaw Cranberry Beans wasabi potatoes tomato parmesan Drinks goat Cheese fraiche anise Soup vanilla wafers pork chop fennel seeds celery hearts pork zucchini carrot top steak pickled capers Butternut gazpacho chicken feta berry turnip kohlrabi radish tomatoe Salad tostadas sweet polenta pancake chipotle Leek roasted buttermilk celebration habanero white beans jack cheese jack shallots flank pie bosc chilies pesto garlic